Stuffed Pork Medallions with Roasted Pepper Pineapple Gin Sauce

Posted on by Courtney

We had a lovely turnout for our Annual Spirited Potluck with some delicious dishes. There was even a tie for Best In Show! Here is one of the recipes that took home bragging rights from this year’s potluck. 

Recipe by Frank Todaro


Sauce and Medallions:

2 Pineapples

4 Red Bell Peppers

½ c. Anselmo Gin


3 Tbsp. Butter

1 Tbsp. crushed Garlic

½ c. grated Ginger

½ c. Brown Sugar

2 limes


4-1/2 Lb. Pork Loin

2 c. Flour

8 oz. Panko Bread crumbs

4 eggs beaten

about 1 cup of Canola oil for frying


Peel and cut pineapples into 8 pie shaped segments each. Remove core.

Roast whole Red Bell Peppers on grill at 400 degrees for about 20 minutes, turning every 5 minutes until all surfaces (including tops) are blackened. Place immediately into gallon zip lock bag and seal. Allow to steam for at least 20 minutes.

Grill pineapple segments until nicely caramelized. Place segments into gallon zip lock bag and seal. Allow to cool. Add Gin to bag and reseal.

When peppers are cool, remove skin, stem, and seeds. Cut each pepper into 3 or 4 segments along lobe boundaries. Save liquid that collected in bag.

In a sauce pan, saute garlic in butter until lightly browned. Add grated ginger. Chop 4 pineapple segments into 1/2 inch chunks and add to sauce pan. Chop 2 pepper segments into half inch chunks and add to sauce pan. Add liquid from pepper bag, add zest and juice from lime, and brown sugar. Heat to boiling. Shut off heat. When cooled slightly, add juice from pineapple bag. Puree with immersion blender until smooth.

Trim any fat and membrane from pork. Slice across grain into 12 equal portions 1/2 inch thick. Place each slice into freezer bag and pound with meat mallet until 1/4 inch thick. Place a pepper and a pineapple segment on each pork slice. Roll so that pork forms a tight cover, tucking the ends in. In separate bowl or plate, season the flour with salt and pepper. Dredge each roll in flour. Brush any excess flour from roll. Allow rolls to sit until all flour has become moist from the meat juices.

Place Panko bread crumbs in a small bowl. Beat eggs in separate small bowl. Heat large skillet with 1/2 inch of oil until oil shimmers. Coat each roll with egg mixture then dip in bread crumbs and place into skillet. Cook until golden turning so that all sides are nicely browned. This should be done in two batches. Discard the oil and burnt crumbs and wipe the skillet clean between batches.

Slice each roll into 1/2 inch thick rounds. Serve on sticky rice with sauce.


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